Next week in class, each team has to present a menu with 6 dessert options, and we have to plate 2 different ones (2 plates of each to show consistency in plating, so 4 plates total). Joyce and I are going to do two different ‘retro’ desserts with a modern twist, both from Thomas Keller’s French Laundry cookbook:
1) “Coffee and doughnuts”
Cappuccino semifreddo (sort of a frozen coffee mousse in a coffee cup), topped with hot steamed frothy milk. Served with mini doughnuts, and raspberry pate de fruits (raspberry jelly candies) on the side.
2) “Banana split”
Poached-banana ice cream, served on banana-white chocolate puree filled crepe slices (designed to look like slices of banana), with chocolate sauce, chantilly creme and a cherry!
Next week on Tuesday we will do the prep, and Wednesday will be dessert day, fun fun! I’m looking forward to those ones….tired of doing mini French pastries (like Opera cakes, which no one really eats anymore), which is what we did the last few weeks. Fun times ahead – hard to beleive this last term is already half over, as we already have midterms this week.